.

Welcome!

Welcome to the website for the Susquehanna Valley Growers' Market!

Want to receive our newsletter?
For a regular reminder in your email inbox, sign up for our email newsletter. Just send an email to svgmarket@gmail.com.

We're on Facebook!
Look on our Facebook page for updates as we have them!

Looking for recipes?
Come home with more good food than you know what to do with? Interested in trying something new and different with market produce? Check out our recipe index for some new ideas! Have a recipe you'd like to share? Email us at svgmarket@gmail.com.

Thursday, September 24, 2009

News from the SVGM - September 25th

Susquehanna Valley Growers' Market
September 25th, 2009

In this week's email:

  • News From The Market
  • Products This Week
  • Seasonal Recipe
  • On The Website
* * * * *

News From The Market
Autumn has officially arrived, and the cool-weather and long-storage crops we associate with fall have been arriving at the Growers' Market. Winter squashes, sweet potatoes, apples, pears and more are ripe and ready to enjoy now. Vegetables like kale are also arriving, and getting tastier each week: try a Portuguese Kale Soup to see for yourself! Or give Sweet Potato Pancakes a shot. Sweet and savory, they're fine for breakfast, but even better with some tender, juicy pork chops.

We have more music this week: Woody Wolfe and KJ Wagner will be performing together at the Growers' Market. Come and listen while you shop!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
September 25th, 2009
12pm - 6pm
Hufnagle Park, Lewisburg
(between 5th and 6th Streets, just off of Market Street)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:
  • Sweet potatoes
  • Celery
  • Dried beans
  • Butternut squash
  • Apples
  • Pears - Bartletts and Asian varieties
  • Whole wheat flour
  • Wheat berries
  • Bell peppers
  • Banana peppers
  • Jalapeno peppers
  • Cabbage
  • Garlic
  • Carrots
  • Green beans
  • Potatoes
  • Beets
  • Farm-fresh eggs
  • Swiss chard
  • Onions
  • Leeks
  • Shallots
  • Freshly baked breads and baked goods
  • Locally-made prepared foods
  • Fresh goat's milk ricotta
  • Jams and jellies
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Wild-caught Alaskan salmon
  • Freshly cut flowers
  • Fresh herbs
  • Dried herbs, blends, and teas
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Salsas, barbecue sauces, and hot sauces
* * * * *

Seasonal Recipe
Portuguese Kale Soup

Serves 4 to 6

We're entering the autumn season, when the impending frosts that spell disaster for delicate plants like tomatoes and peppers mean extra sweetness for hardy brassicas like kale. They have a distinct heartiness that lets them stand up to powerful flavors, like the onions, garlic, and smoked sausage in this soup.

Ingredients:
  • ¼ lb. smoked pork sausage, diced
  • 2 onions, diced
  • 5 cloves garlic, finely minced
  • 1 large bunch kale, cut into ribbons
  • 6 medium potatoes, cut into 1-inch pieces
  • 7 cups stock or water
  • 1 bay leaf
  • 1 teaspoon red pepper flakes, or to taste
  • Olive oil
  • Salt and black pepper, to taste
Directions:
  1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the sausage and red pepper flakes, and cook until the sausage is well browned; remove it with a slotted spoon and set aside. Add the onions and garlic to the pot and continue cooking until the onions are translucent, but not beginning to brown.

  2. Add the potatoes, stock, and bay leaf, and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are soft. Remove the bay leaf and allow the soup to cool a bit. In a blender, puree half of the soup, and return it to the pot.

  3. Add the sausage and kale to the pot, and bring it back to a simmer. Cook until the kale is tender, 5 to 10 minutes, and taste to adjust seasoning. Serve immediately.
* * * * *

On The Website
Sweet potatoes are ready to eat, and they can be used in similar ways to potatoes when a bit of extra sweetness is welcome. For a variation on latkes, try Sweet Potato Pancakes, which make an excellent accompaniment to rich meats and spicy dishes.